Slow-Cooked Lamb with Lemon & Harissa Sauce
Recipe / Naomi Sherman
Tender, falling-apart lamb, infused with flavour, is paired with a tangy, salty, spicy sauce that lifts the flavours to a whole new level. Serve with a grain salad and some roasted eggplant for a delicious family dinner.
Serves: 6
2.5kg leg lamb
Marinade
2 tsp ground coriander
2 tsp cumin
1 tbsp caraway seeds
6 cloves garlic, finely chopped
3 tsp smoked paprika
½-1 tsp cayenne pepper
3 tbsp olive oil
Lemon & Harissa Sauce
200g preserved lemons
2 tsp lemon zest
2½ tbsp olive oil
1 tbsp harissa paste
1. Remove the leg of lamb from the fridge.
2. Mix the marinade ingredients together in a small bowl.
3. Lay out 2 sheets of aluminium foil in a cross shape and then place 2 sheets of baking paper on top, also in a cross shape.
4. Sit the lamb in the middle and run the marinade all over.
5. Wrap it up and place in the fridge overnight.
6. When you're ready to cook, preheat your oven to 190°C.
7. Place the wrapped lamb in a large baking dish and roast for 4 hours.
8. Leave in foil for 15 mins before opening and pulling apart with 2 forks.
9. Drizzle any juices from the cooking over the top.
10. To make the sauce, rinse the preserved lemon well to prevent saltiness and chop finely.
11. Place the lemon and other ingredients into a small dish and mix well.
12. Serve the lamb with a dollop of the spicy sauce.
This sauce makes plenty but will store in the fridge. You can add harissa paste to the lamb marinade as well if you like it extra spicy.
